Two days ago, I finallly sat down with my kids and asked them what makes a good holiday for them. (Previous post here.) I showed them our meal and planning list from last year. Surprisingly, they were content with a redo of last year’s plan… Except, my food allergic son wanted me to add Homemade Breakfast Sausage to our holiday breakfasts while everyone else eats linguica, and my kids didn’t want to plan on football. (We were rained out last year). Whew! My worries of extra holiday tasks subsided.
Since I’m contemplating the upcoming Thanksgiving Day in three weeks, I thought I’d actually document our recipe for mashed potatoes. I absolutely *love* mashed potatoes. As a child, mashed potatoes made with butter and milk were on the buffet tables at my grandma and aunts’ houses for holidays (and non-holidays). With an food allergic eater, how do I modify one of my favorite holiday foods to make it edible for all? Dairy Free Mashed Potatoes has been a rewarding recipe to conquer.
Today as I was working on making and taking pictures of this recipe, I had two of my boys anxiously waiting behind the camera for the end product and pictures to be done. I barely said, “I’m done.” and they appeared with bowls and spoons in hand. Within two hours of finishing the following recipe, all but a spoonful of Dairy Free Mashed Potatoes remained. Filling my boys’ bellies makes for a good day. 🙂
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